2nd Man made these with our steak the other night, and I just love them.
It's your standard oven roasted potatoes.
I missed the step with the bowl and seasonings but he sliced some russet potatoes into wedges. Preheat oven to 425 degrees. Mix olive oil, balsamic vinegar, crushed garlic, salt and pepper in a bowl and then add sliced potatoes. Toss to coat and place on a lined baking sheet, cut edge up.
|Oven roasted potatoes|
Place in the oven and roast at 425 degrees for about 30 minutes or until they are starting to brown and crisp along the edges but are still tender inside.
And that's it! Remove from the oven and serve! They are crisp on the edges and soft and tender inside, the way an oven roasted potato should be. It's like a french fry meets a baked potato.
6 Potatoes (can use Russets, red, Yukon Gold, etc)
2 cloves of garlic, minced
4 TBSP olive oil
2 TBSP balsamic vinegar
salt and pepper to taste
If you use more or less potatoes, just use more or less olive oil and vinegar. We like the ratio of this so just make it 4 and 2, or 6 and 3, or 2 and 1. The best thing about this is that you can add red pepper flakes, use garlic powder instead of minced garlic, minced rosemary or other herbs, etc, whatever you like, it comes out yummy!
(P.S. I'll be catching up on back comments, keep 'em coming!)